Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films.
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DOI: 10.1002/jsfa.7807
Abstract: BACKGROUND Starch and whey protein isolate and their mixtures were used for making edible films. Moisture sorption isotherms, water vapour permeability, sorption of aroma compounds, microstructure, water contact angle and surface properties were investigated. RESULTS… read more here.
Keywords: starch whey; whey protein; sorption; protein ratio ... See more keywords